Pickles (Tsukemono 漬物) are a very popular common Japanese side dish. There are many different types of pickles everywhere in Japan. There are stores which sell only pickles. Also, a lot of people make their own pickles at home. Some people can't eat a meal without pickles. Many restaurants including fast-food restaurants serve free pickles. For me, I can eat a meal without pickles but if I have pickles that would be nice.
Cucumbers are very popular pickles. Japanese Daikon radishes, plums, radishes, carrots, Chinese cabbage, eggplant, and more. My grandmother used to make delicious Daikon pickles called Takuan (たくあん), salted plum called Umeboshi (梅干し), or Chinese cabbage pickles called Hakusaizuke (白菜漬け) when she was younger. Her recipe was amazing.
Typical Japanese pickles are simply salted-style called "Shio Zuke ( 塩漬け)," pickled in soy sauce style called 'Shouyu Zuke(しょうゆ漬け),' pickled in miso (bean paste) style called "Miso Zuke (味噌漬け),” pickled in fermented rice bran called "Nuka Zuke (ぬか漬け)," fish or vegetables pickled in sake lees (leftover by-products) called "Kasu Zuke (粕漬け)," pickled in malted rice called "Kouji Zuke (麹漬け)," pickled in mustard called "Karashi Zuke (辛子漬け)," pickled in perilla called "Shiso Zuke (紫蘇漬け)," and more. People change the variety of pickles depending on the type of meal. I simply made pickled cucumbers with soy sauce called "Kyuuri no Shouyu Zuke (きゅうりの醤油漬け)" style this time.
漬物は日本でとても人気のある副菜です。さまざまな種類の漬物があります。漬物だけを売る昔ながらの漬物専門店もあります。自家製の漬物をつける方もたくさんいます。漬物がないとご飯を食べれないという人もいると思います。レストランやファストフード店での漬物の無料サービスは珍しいことではありません。わたしは漬物がなくてもご飯は食べれますが、あると嬉しいです。
きゅうりは漬物の中でも人気の野菜です。その他にも大根、梅干し、かぶ、にんじん、白菜、なすびなどなど。祖母は元気がある頃とっても美味しいたくあん、梅干し、白菜漬けを作っていました。祖母のレシピはとっても素晴らしい味でした。
日本の漬物の定番は塩漬け、しょうゆ漬け、味噌漬け、ぬか漬け、粕漬け、麹漬け、辛子漬け、紫蘇漬けなどが有名です。食事に合わせて色々な漬物を添えます。今回はシンプルなきゅうりの醤油漬けを作りました。
About Japanese pickles, Tsukemono 漬物についてはコチラ: https://en.wikipedia.org/wiki/Tsukemono
・Cucumber 1
・Ginger 10g
・Salt 1-2 teaspoons
・Soy sauce 2 tablespoons
・Sesami oil 1-2 teaspoons
・Rice vinegar 1-2 tablespoons
・Hondashi (any kinds of dashi or Chinese chicken stock ) 1 1/2 teaspoons
・Sugar 1 1/2 teaspoons
・きゅうり １本
・しょうが １０g
・塩 小さじ１−２
・しょうゆ 大さじ２
・ごま油 小さじ１−２
・酢 大さじ１−２
・ほんだし（他のだしまたは鶏ガラスープの素でも可）小さじ１と１/２
・さとう １と１/２
After resting overnight, the color of the cucumbers looks brownish. You can eat on that day but if you wait overnight or more, the taste becomes better.
一晩置くと、色が茶色っぽくなります。作ったその日に食べても美味しいですが、一晩またはそれ以上置くと味がさらに美味しくなります。
I ate pickled cucumbers with foiled fish, rice, miso soup, and salad. The pickles were salty and delicious.
ホイル焼き魚、ご飯、味噌汁とサラダと一緒に食べました。きゅうりの漬物はしょっぱくて美味しかったです。
